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Chicken Tortilla Soup Recipe

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This recipe for Chicken Tortilla Soup, by , is from The Ast Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Janet Ast
Added: Friday, January 2, 2009


1 cup chopped red onion,
1/2 cup chopped red or green bell pepper,
1 tsp. minced garlic,
1 (4-oz.) can chopped green chilies, drained,
8 cups canned chicken broth (if desired, fat free),
2 cups chopped cooked skinless chicken breast,
1 cup frozen corn, thawed,
1/4 cup chopped fresh cilantro, (optional),
2 Tbl. lime juice,
1 tsp. ground cumin,
1 tsp. chili powder,
4 (6-8 inch) flour tortillas, cut into 1/4-inch strips
1 cup shredded Monterey Jack cheese

In a large, heavy non-stick pot, saute the onion, bell pepper and garlic over medium heat until tender, about 7 minutes in butter. Add the chilies, chicken broth, chicken, corn, cilantro, lime juice, cumin and chili powder. Simmer, uncovered, for 10 minutes.

While the soup is cooking, preheat the oven to 350.

Place the tortilla strips on a baking sheet. Bake for 10-15 minutes, or until crisp. Spoon the soup into bowls; top with the tortilla strips and cheese.

Number Of Servings:
Number Of Servings:




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